Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Drain the pasta in a colander and set aside.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the diced tomatoes, chopped basil, salt, and pepper. Cook for about 5 minutes until the tomatoes soften.

Stir in the balsamic vinegar, if using, and remove from heat.

In a large bowl, combine the cooked pasta with the bruschetta topping. Toss well to combine.

Serve warm, topped with grated Parmesan cheese.